Brush the inside of the squash with a bit of olive oil then season with salt and fresh pepper. Place all four squash in a baking and place in the oven for about 15 to 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.

In a large sauté pan, heat 2 tablespoons of olive oil. Add the leeks, garlic and peppers. Sauté, stirring occasionally, until the leeks translucent.

Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.

Add the tomatoes and the wine. Cook for an additional 2 to 3 minutes.

Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the liquid in the pan.

Add the ground emu to the pan sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.

Add the vegetables back into the pan with the emu and mix well.

When the squash are ready, fill each one with the emu and vegetable mixture. Place the tops of the squash on the same or an additional baking dish or sheet.

Return to the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.

Place the squash on a serving dish, sprinkle the top of each with parsley and place the squash tops on top of each squash. Serve.